How to make Cheesecake - Gelatine Free - Cheesecake with a twist – it has no gelatin or melted butter added to its base.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Processed cheese (प्रोसेस्ड चीज़), White chocolate (सफेद चॉकलेट)

Cuisine : Fusion

Course : Desserts

Cheesecake - Gelatine Free Recipe Card

Cheesecake - Gelatine Free

Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!

For more recipes related to Cheesecake - Gelatine Free checkout Cheesecake - Gelatin Free. You can also find more Desserts recipes like Umm Ali, Walnut Chocolate Fudge, Apricot Fool, Coconut Cheesecake.

Prep Time : 1-1.30 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Cheesecake - Gelatine Free Recipe

  • Processed cheese grated 100 grams

  • White chocolate chopped 150 grams

  • Condensed milk 50 millilitres

  • Digestive biscuits 10-15

  • brown sugar/jaggery 100 grams

  • Butter 50 grams

  • Cream 3 tablespoons


Step 1

Put cheese in a bowl and mash it slightly with your fingers to soften it.

Step 2

Take chocolate in a bowl and melt it in the microwave for 45 seconds. Remove from oven and whisk till smooth. Add it to the cheese and mix well.

Step 3

Add condensed milk and mix well. Place this mixture in the microwave for 45 seconds and whisk till smooth.

Step 4

Crush the biscuits coarsely in a blender jar. Set aside.

Step 5

Heat a non-stick pan. Add brown sugar and let it caramelize. Remove from heat. Add butter and mix well till smooth. Add cream and cook for a while. This is the butterscotch sauce.

Step 6

Reserve little butterscotch scotch for topping and add remaining butterscotch sauce to the biscuits and mix well.

Step 7

Take a plate and place a medium sized cookie mould on it. Spread the biscuit mixture evenly into it and refrigerate for 5-6 minutes or till set.

Step 8

Spread the chocolate-cream mixture on the set biscuit layer and refrigerate for 1 hour more.

Step 9

Remove the cheesecake from refrigerator. Gently loosen the sides and bottom of the cheesecake with a knife and keep it on a serving plate. Pour the reserved butterscotch sauce over the cake.

Step 10

Cut into wedges and serve.